Raw asparagus, avocado and mint salad with parmesan, lemon and olive oil.

  

June 4, 2015

Asparagus is a very seasonal vegetable and we are always looking for new ways to use it when the season comes around. Having never used it uncooked before we thought we would try it shaved thinly with a vegetable peeler. It worked beautifully tossed with the avocado and mint, delicately flavoured with a hint of lemon and olive oil. This salad is a great accompaniment to simple fish or chicken dishes or can easily be eaten on its own.

Directions

Mix all the salad ingredients together in a bowl

Whisk the lemon and olive oil and season well

Toss the salad with the dressing

Toss through the parmesan shavings

Serve

Ingredients

8 Asparagus spears shredded with a vegetable peeler

12 Baby plum tomatoes chopped into quarters

Small handful of mint leaves roughly chopped

1 Avocado chopped into small cubes

75g Sweetcorn

Juice of ½ a lemon

1 tbsp Extra virgin olive oil

Seasoning

50g Parmesan shavings

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